The recipe we want to share with you today comes from Thomas Keller’s Ad Hoc at Home cookbook. We adapted a little bit so you can still consider it’s his soup rather than mine. It takes some time to prepare as it requires tedious steps, however, don’t worry as it is all worth it at the end when you have this chowder. The key is to make sure you use fresh clams instead of frozen or canned clams.
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